4 Tbsp Olive Oil
5 lb Lamb Meat (cut into 2in cubes)
1/2 tsp Cayenne Pepper
1 Tbsp Salt
2 small head of Fennel (each divided into 8 wedges)
5 Roma Tomatoes (peeled, quartered, seeded)
8 cloves Garlic (peeled, split in half)
1 Orange (washed, sliced thin, peel on)
1/2 lb Pancetta (diced, skin on)
1 lb small Potatoes (split in half)
5 medium Carrots (cut in 1in pieces)
1 large Onion (cut in wedges)
2 branches Celery (cut in 1in pieces)
1 cup Nioise olives (pitted)
1 sachet (2 tsp) fennel seed, black peppercorn, coriander seed)
1 bouquet (3spg basil, 2 bay leaves, 2spg thyme, 2spg rosemary)
3 cups Pinot Noir
1 cup veal/lamb stock
